I think this roasted chicken literally tastes like the baked and dry version of chicken curry to me. This could be because I used my mum’s home-made rempah which she used it for chicken curry as marinade. I was worried that the chicken might turn out hard and dry. To my surprise, it was very tender and juicy including the chicken breast.

Feel bored with the usual roasted chicken flavours that you usually have? Give this recipe a try!

Method:
1) Spoon the marinade into the chicken cavity and place pandan leaves into the cavity. Seal the opening with a bamboo skewer (I used chicken part so I just placed the pandan leaves underneath the chicken).
2) Rub the salt & curry powder over the chicken and marinate for 1 hour (I marinated for a few hours).
3) Bake in a preheated oven at 200C for about 45 mins (for two quarter chicken as shown in picture, I baked for about 25-30 mins). Remove chicken from the oven and cut into pieces. Serve.

Note:
For the roasted potatoes, simply mix potatoes with 1-2 tbsp of olive oil and sprinkle with salt and black pepper (if you like). Place on baking tray and bake together with the chicken.